Surely you’ve been to a restaurant where you were served some sort of amazing nibble that you just had to have again but felt it would only be possible if you returned to said restaurant? Or perhaps you’ve picked up an expensive box of ‘whateveryouwanttocallits’ from an overseas gourmet shop. For us, it’s usually a bread, cracker, crouton or otherwise carby treat. If you take a little time and do a bit of research, most of these things can be made at home, which is comforting. One example would be flatbreads! They’re are some amazing flatbreads on the market, and we’ve had some really great ones with soup and salads from high end restaurants, but today’s just a day when we want crunchy crunch without paying for a pricey lunch. And so the at home flatbread test begins!
There are so many really good flatbreads/crackers out there in the world, but sometimes you just want your own flavor combination. We found a great recipe at East Village Kitchen that originated from Gourmet Magazine. Fresh dill and tangy lemons have been a power couple for a long time, but not so often on or in a flatbread. Until now. These rustic babies went well with a bit of hummus on the side! Here’s another one for the Bake Your Own Bread (BYOB) Challenge.
Lemon Dill Flatbread (Adapted from Gourmet, July ’08) – Serves 6 to 8
1 3/4 cups unbleached all-purpose flour
3 tablespoons dill, chopped
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Zest of 2 lemons
1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.
2. Stir flour, 2 tablespoons dill, baking powder, lemon zest and salt in a bowl.
3. Make a well in center and add water and oil. Mix slowly with a wooden spoon until a dough forms. Knead gently on a work surface 4 or 5 times.
4. Divide dough into 3 chunks and roll out 1 thin piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper.
5. Lightly brush top with olive oil and scatter dill on top. Sprinkle with salt. Lift parchment paper and dough carefully and place on preheated baking sheet and bake until lightly golden, approximately 8 to 10 minutes.
6. Allow flatbread to cool. Repeat process with remaining dough on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Spicy Hummus – Serves 6 to 8
28 ounces chickpeas, drained
1 1/3 tablespoons tahini (toasted, not raw)
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1 tablespoon red chili powder
1/2-2/3 cups olive oil
1. Pulse garlic and pine nuts in a food processor until combined.
2. Add chickpeas, tahini and chili powder. Blend.
3. Turn food processor to low speed and pour in olive oil, adding more based on desired consistency. Blend until smooth. Salt to taste.
4. When serving, sprinkle with pine nuts and parsley if desired.
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